First roast the tomatoes, spread out on a lined baking sheet, season and drizzle with the olive oil. Clear a little corner and add the pine nuts, roast in the oven for 10 minutes.
3.
Put the courgettes through a spiralizer, or peel into long, thin ribbons with a veg peeler, then cut into thin strips.
4.
Steam the courgetti and spinach leaves over a pan of boiling water for 2-3 minutes, until just starting to soften, transfer to a mixing bowl along with the roasted tomatoes. Spoon over the Heinz Seriously Good Mayonnaise and add half the basil, the lemon juice and zest. Use kitchen tongs to gently fold everything together.
5.
Divide the courgetti between serving bowls, top with the toasted pine nuts and a sprinkle of basil.
